Combine juice, honey, onion/shallot, vinegar, seasoning and olive oil in a jar. Shake well; to cream a beautiful creamy emulsion, add about 1/2 tsp of dijon mustard and shake well. The contents of the salad can vary according to your taste, we have used apples, pears, grapefruit and mangoes. I have also toasted hazelnuts, pecans, almonds, pepitas or sunflower seeds which add a nice crunchy texture to the salad.